Chicken with Leeks Sun-Dried Tomatoes in White Wine Sauce

Name: Chicken with Leeks Sun-Dried Tomatoes in White Wine Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 servings
Ingredients: 2 to 3 large leeks; 6 thin sliced boneless, skinless chicken breast cutlets; 1 teaspoon kosher salt; 2 teaspoons butter; 2 teaspoons olive oil; 1/4 cup all purpose flour*; 1 clove garlic; 2 oz ready-to-eat sun dried tomatoes; 1/4 cup white wine; 1/2 cup low-sodium chicken broth; 2 tbsp chopped fresh parsley

User Reviews

4.9

39 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
3 servings
Calories
2592 kcal
Course
Dinner
Cuisine
American

Chicken with Leeks Sun-Dried Tomatoes in White Wine Sauce

Iris Warren

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Thin sliced chicken cutlets sauteed in a white wine sauce with leeks and sun-dried tomatoes. Dinner in less than 20 minutes!

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Ingredients

Servings

2 to 3 large leeks ((3/4 cup sliced) white part and light green parts only)
6 thin sliced boneless, skinless chicken breast cutlets (about 1 1/2 lbs)
1 teaspoon kosher salt (and fresh black pepper to taste)
2 teaspoons butter (divided)
2 teaspoons olive oil (divided)
1/4 cup all purpose flour* (use rice flour if gluten free)
1 clove garlic (minced)
2 oz ready-to-eat sun dried tomatoes (not in oil, sliced)
1/4 cup white wine (I like to use a low-cal Sauvignon Blanc)
1/2 cup low-sodium chicken broth
2 tbsp chopped fresh parsley

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Instructions

Cut off green tops of leeks and remove outer tough leaves and toss. Cut off root and cut leeks in half lengthwise.
Fan out the leeks and rinse well under running water, leaving them intact. Leeks have a lot of sand, so it's important to do this.
Slice leeks into 1/4-inch slices. Set aside.
Preheat oven to 200F. Season chicken with salt and pepper.
Lightly dredge chicken in flour shaking off excess.
Heat a large skillet on medium heat; when hot add 1 teaspoon butter and 1 teaspoon olive oil.
Add chicken to the skillet and cook on medium heat for about 3 to 4 minutes on each side, or until chicken is no longer pink. Set in the oven to keep warm.
Add additional oil and butter to the skillet, then garlic and cook a few seconds; add leeks, salt and pepper.
Sauté stirring occasionally until the leeks are golden and caramelized, about 5 to 7 minutes.
Add sun dried tomatoes, wine, chicken broth, parsley; stir the pan with a wooden spoon, breaking up any brown bits from the bottom of the pan.
Cook 2 more minutes or until the liquid reduces almost by half.
Top the chicken with the sun dried tomato/leeks mixture and serve.

Notes

*I only used 1 tbsp of flour and tossed the rest, so calculations were for 1 tbsp flour only.

Nutrition Information

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Serving 2cutlets with sauce Calories 259.2kcal (13%) Carbohydrates 15.6g (5%) Protein 29.8g (60%) Fat 7.6g (12%) Sodium 504mg (21%) Fiber 2.8g (11%) Sugar 8g (16%)